The Best Cuts of Steak to Sous Vide
I think it’s safe to say sous vide is best known for two things: steak and egg bites. Egg bites thanks to Starbucks, and steak because it’s well-earned! There’s nothing like a sous vide steak. In fact, by this point, I think I can make a better steak at home than what I get at most restaurants.
But even within the realm of steak, some cuts are better than others when it comes to sous vide. That’s not to say that any cut won’t be delicious when you sous vide it.
Which cuts are best for sous vide?
The best steaks for sous vide are leaner cuts. Why, you ask?
- Fat renders better when in contact with high heat. This doesn’t matter so much with light marbling or even a fat cap (easy to sear or broil after sous viding), but with thick fat marbling, it can be a little tricky.
- A huge benefit to sous vide is that you can tenderize meat without overcooking it. Leaner, tougher cuts really benefit from this.
Here are some examples of my favorite lean steak sous vide recipes:
How to Sous Vide Tri-Tip Steak Perfectly
Orange Marinated Sous Vide Strip Steak
Medium-Rare Sous Vide Filet Mignon
Herb Crusted Sous Vide Flank Steak
Time and Temperature for Lean Steak
If a steak is on the thinner side, you can sous vide it for as short as 1 hour but… I wouldn’t. Remember earlier when I said that tougher, lean steaks are great for sous vide because you can tenderize them without overcooking them? Given that, I recommend a minimum cook time of 2 hours.
The below times and temps will work with any lean cut of steak. For thicker steaks, go for the long end of the time spectrum.
|Rare||124-128 degrees F||2-3 hours|
|Medium Rare||129-134 degrees F||2-4 hours|
|Medium||135-140 degrees F||2-4 hours|
|Well Done||141-150 degrees F||2-4 hours|
My personal favorite? 128 degrees F for 2-3 hours. I like a lean steak to be on the rare side and since there’s not much fat, I’m not risking chewiness.